This Thick Beet Pancake cooked slowly on both sides until the beet sugars caramelize, sports a crunchy, sweet crust that, I swear, is reminiscent of crème brûlée. It must be cooked in a nonstick skillet, preferably a twelve-inch one (if you have only a ten-inch skillet, use only one and a half pounds of beets and the same quantity of the other ingredients), over moderate heat: too-high heat and too-quick cooking will burn the sugary exterior of the pancake while leaving the inside raw. Remember that beets bleed, so it is wise to peel them over the sink and wash the grater or food processor as soon as you’re done with it.

　　

Ingredients

makes 4 to 6 servings

　　2 pounds beets (about 3 very large or 4 to 6 medium)

　　2 teaspoons coarsely chopped fresh rosemary

　　Salt and freshly ground black pepper

　　1/2 cup flour

　　2 tablespoons butter or olive oil

　　Minced fresh parsley or a few rosemary leaves for garnish

　　

Step 1

Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand. Begin preheating a 12-inch nonstick skillet over medium heat.

　　

Step 2

Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper. Add about half the flour; toss well, add the rest of the flour, then toss again.

　　

Step 3

Put the butter in the skillet and heat until it begins to turn nut-brown. Scrape the beet mixture into the skillet and press it down with a spatula to form a round. With the heat at medium to medium-high—the pancake should be sizzling gently—cook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes. Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan. Continue to cook, adjusting the heat if necessary,. until the second side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.